one haiku, one pic/one recipe, no meat, no/fish, no photoshop
cooling on the stove
top to be eaten after
winter solstice run
12 servings, 245 calories
1 c wheat chef, 3/4 c mini chocolate chips, 3 pinches flor de sal, tiny can coconut cream, 2 t cider vinegar, 1/2 c sugar, 2 c white whole wheat flour
form disk on parchment-covered baking stone, top with more sugar+sal, 425 F, 25 minutes
in the cold ferment
the dough may expand at least
double in its size
source, 12 servings
dough: 6 3/4 c bread flour, 1 T salt, 1 T sugar, 2 T olive oil, 1.5 t yeast, 2.5 c water; sauce: 2 big cans crushed tomatoes, 4 smashed cloves garlic, 1 T sea salt, 1/4 c olive oil; oregano
dough: dough hook 8 minutes, chill covered 24 hours, make rectangle in well-oiled 13×18 pan, rest 3 hours, form deep-dish crust; sauce: combine, rest 3 hours, pour half into dough; 425 F, 25 minutes; add rest of sauce, 425 F, 25 minutes; top with oregano, rest 1 hour
very sticky dough
gently pressed onto parchment
will bake beautifully
2 servings, 500 calories
dough: 1 c wheat chef+1 c flour+1/2 t sea salt+1/4 c warm water; toppings: 1/2 c tomato jam, 2 T vegan parm, basil
knead dough 2 minutes, press into parchment-lined cast-iron pan, add jam+parm, rest uncovered room temperature 3 hours, place in cold oven set to 475 F, 35 minutes, top with basil
filling bird feeders
chickadees grabbing some seed
before they’re hung up
previous version, 32 servings, 155 calories
1 stick soft vegan butter, 80 pretzel sticks (2.5 oz), 1 c sugar, 1/4 c namaste egg replacer+1/2 c warm water, 2 t vanilla, 1 t sea salt, 3 t powder, 3 c white whole wheat flour, 1 bag chocolate chunks
mix, form 2 logs on silpat-covered baking sheet; 350 F, 30 minutes; slice; 350 F, 10 minutes
a high pitched rooster
crowing alongside of his
1 year old father
8 servings
1 lb cranberry beans+1 lb rio zape beans, cooked; 14 oz pasta, big can tomato sauce, 1 can diced tomatoes undrained, 1 can corn drained, 1 can artichoke hearts drained, 1 c brown sugar, 3 T chipotle chili powder, 1 T onion powder, 1 T oregano, 1 T cumin, 3 T balsamic vinegar; toppings: parsley, red pepper flakes, chips
combine, cook until pasta is done, serve with toppings
the pan has enough
oil if it laps over
the edge of the dough
1 c wheat chef, 1 T sugar, 2 t sea salt, 3 T olive oil, 3 c flour, 1.5 c warm water
combine all (including oil & salt above), stir 2 minutes, pour into very well oiled 9×13 pan, rest uncovered room temperature 3 hours, dimple & salt top, 425 F, 25 minutes, oil & salt top
carrots pulled from the
garden along with chives &
some flat leaved parsley
1 serving, 400 calories
1 c cooked domingo rojo beans, 3/4 c plain full fat vegan yogurt, 1 T pickled jalapeño brine, 1 t smoked paprika, herbs
mash all but herbs, top with herbs, serve with veggies
just enough oil
on the parchment paper to
keep them from sticking
9 small/medium potatoes sliced very thin, big sea salt, canola oil
arrange potatoes on lightly-oiled parchment covered baking sheet, lightly oil tops, salt tops; 450 F, 20 minutes, stir; 15 minutes, stir; 15 minutes, stir & salt tops; 15 minutes, stir; 12 minutes; rest 12 hours on baking sheet in a warm & dry place
gingerbread cookies
without the leavening &
rolled out & then sliced
previous version, 36 servings, 120 calories
3 c white whole wheat flour, 2 t ginger, 2 t cinnamon, 1 t sea salt, 1/2 t black pepper, 1/2 c canola oil, 1/2 c molasses, 1/2 c brown sugar, 2 T ground flax+1/2 c warm water, 1 c mini chocolate chips
stand mixer, roll out with springerle rolling pin on silpat-covered stone, 350 F, 20 minutes, slice
potatoes fresh from
the garden need to be used
or cured & then stored
6 servings, 240 calories
20 small/medium potatoes, sliced thin; 1 c sliced sundried tomatoes, 2 T rosemary, s&p, 1/4 c balsamic vinegar
layer all but vinegar in parchment-lined cast-iron pan, top with vinegar, 450 F, 90 minutes
haikuveg 